A delicious Goan style Prawn and Okra curry that is a hit in almost every Goan household. This curry is made using coconut and coconut milk and
tastes great with rice and fried fish/prawns as an accompaniment.
|Goan Prawn and Ladyfinger curry|
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1 cup copped ladyfinger (one inch long pieces)
200 gms Prawns (shelled and deveined)
1 medium onion (finely chopped)
2-3 green chillies (slit lengthwise)
Oil for frying
For the masala
6-8 Kashmiri chillies
1 tsp turmeric powder
1 small onion
4 cloves garlic (peeled)
Small ball of tamarind
Water (as required)
Keep aside a quarter of the quantity of grated coconut. Apply dome salt to the prawns and keep aside.
Prepare the masala by grinding together the remaining grated coconut along with the rest of the ingredients required for the masala. Grind to get a
smooth, fine paste.
Extract the first thick coconut milk from the quantity of grated coconut that was kept aside. Extract again to get the thin coconut milk. (The
process of extracting coconut milk is well explained by Dasana Amit at her
Heat oil in a pan ans fry the finely chopped onion till they just start to turn brown. Add the green chillies and fry for a minute.
Add the Prawns and fry until they are partly cooked. Add the ground masala and the thin coconut milk and water (if necessary) to get the desired
consistency. Allow it to come to a boil.
Add the Ladyfinger and salt. Adjust the seasoning and cook till the ladyfinger is just done. (Be careful not to overcook it.)
Lastly add the thick coconut milk, bring to a boil and switch off.
Serve hot with rice and fried fish or prawns.
While cleaning the Prawns, I recommend keep the heads as I feel its the tastiest part of the Prawn.
While grinding the masala, dry grind the ingredients first and then add water. You will get a finer paste. Be careful not to add extra water - the
paste will be too grainy.
You can adjust the sourness by adding vinegar and/or dried pieces of kokam. Also, a pinch of sugar balances and combines all the flavours
beautifully. (But, don't add too much)
Don't over boil the curry after the addition of the thick coconut milk as it could curdle.
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Labels: CURRIES, GOAN, MAIN COURSE, NON-VEG, RECIPES